Dry rub is a type of seasoning applied to the surface of a salmon fillet prior to cooking. The rub typically consists of a mixture of herbs, spices, and salt that is rubbed onto the fillet and left to sit for several hours or overnight. The salt in the rub helps to draw out the moisture from the salmon, creating a dry surface that crisps up nicely when cooked, while the spices add flavor to the fish. Dry rubbed salmon can be cooked in a variety of ways, including baking, grilling, or pan-searing. It is a popular dish that is low in fat and high in protein and omega-3 fatty acids.
Awesome SalmonCourse: Dinner, LunchDifficulty: Beginner
1 tbsp. brown sugar
2 tsp. chili powder
1/2 tsp. kosher salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
2-3 (4 oz. each) salmon fillets (skin on one side) deboned
- Combine seasonings in a small bowl. Rub on 2-3 salmon fillets. Rub on both sides of salmon. Wrap up tightly in plastic wrap. Do this marinade wrap in the morning or overnight. This method is important for optimal flavor.
- To serve, heat a frying pan (a grill type with ridges) to medium-high heat. Add 2 tbsp. olive oil to pan. Unwrap salmon. Drizzle with a little bit of olive oil. When pan and oil is hot, add salmon flesh side down.
- Cook for about 3 minutes or until salmon is lightly brown and crispy. Turn salmon over and cook skin side for 4 minutes or until done and fish flakes easily with a fork. Delicious. Especially good with barbeque sauce.